I just love coming up with recipes ideas to use Yarra Valley Salmon. Here is a beauty courtesy of Delicious Mag Issue 108.
i bunch Coolibah Herbs watercress, sprigs picked
1kg or 4 pieces of skinless salmon fillet
2 x 375gm puff pastry, thawed
1 egg, lightly beaten.
Lemon Butter sauce
2 egg yolks
2 tsp dijon mustard
2 tsp plain four
125gm unsalted butter
Juice of 1 lemon
Combine mascarpone and watercress in a food processor and whiz until a coase paste. Season and set aside.
Cut salmon into even size pieces.
Roll out one of the pastry blocks on a lighlty floured surface to a 20 x 30cm rectangle. Lay one piece of salmon on top of the pastry , spread with half of the mascarpone mixture and lay remaining salmon on top.
Roll out remaining pastry block on a slightly floured surface to a rectangle slightly larger than the first, then place over the salmon, pressing the edges together to seal. Trim excess , fold in the ends and sides , and chill for 15 mins.
Preheat the oven to 180c .
For the lemon butter sauce, place all ingredients in a blender and blend until smooth. Loosen with 1 tlbs hot water.
Place the samon en croute on a baking tray and brush pastry with egg. Bake for 20 -25 mins until pasty is golden and cooked. Rest for 5 mons , slice and serve with lemon sauce.
Yarra Valley Salmon attend Mulgrave every 1st and 3rd Sunday.